Shrimp and Cucumber Lettuce Wraps With Fresh Dill

Name: Shrimp and Cucumber Lettuce Wraps With Fresh Dill
Total time: 45 min
Yield: 8 servings
Ingredients: 8 ounces of large uncooked shrimp (peeled, tails on), thawed; 1/4 cup chicken, seafood, or vegetable broth; 4 cloves garlic, minced; 2 tablespoons white wine vinegar; 1 English cucumber, diced or 2 regular cucumbers peeled and diced (about 2 to 2 ½; 2 tablespoons chopped fresh dill; 1 juice from small lemon (about 2 T); salt and pepper to taste; 8 pieces of green/red leaf or butter lettuce

Shrimp and Cucumber Lettuce Wraps With Fresh Dill takes roughly 45 minutes from beginning to end. This hor d'oeuvre has 30 calories, 4g of protein, and 0g of fat per serving. This gluten free, dairy free, paleolithic, and primal recipe serves 8 and costs 77 cents per serving.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

30 kcal

Calories

4 g

Protein

0 g

Fat

3 g

Carbs

Ingredients

For 8 servings

Estimated cost~€13.75 · ~€1.70/serving

Instructions

1
Place chicken broth in a skillet and heat to medium-high heat.
2
Add garlic. Cook for a minute or so, then add shrimp. Cook until shrimp are pink and opaque, about 3-5 minutes.
3
Remove shrimp from pan and set aside to cool.
4
Add vinegar to skillet and let the sauce reduce to about a third.
5
When shrimp are cool enough to handle, remove all the tails and chop coarsely.
6
Combine chopped shrimp in a medium bowl with reduced pan juices/garlic, diced cucumber, dill, lemon juice, and a few pinches of salt and pepper. Spoon filling into lettuce leaves, sprinkle with a little cheese, and serve.